Texture and Sensory Evaluation of Composite Wheat‐Oat Bread Prepared with Novel Two‐Phase Method Using Oat Yeast‐Fermented Leaven

Abstract A novel method that uses bioprocessed oat flour (yeast‐fermented leaven) for the preparation of composite wheat‐oat (50:50%) bread was proposed. The objective of the study was to compare physical (loaf volume and specific weight, crumb texture, changes in texture during storage, crumb heterogeneity) and sensorial (aroma, flavor, texture, overall acceptability) properties of bread produced by this method with the properties of bread produced by the standard methods (straight‐dough and two‐phase). It was observed that, after fermentation, oat leaven compared with wheat leaven had a more concise consistency and that, during dough preparation, a greater addition of water was required. The bread produced in this way is characterized by a comparable volume to bread produced from wheat yeast‐fermented leaven, while crumb firmness and elasticity are significantly greater. Methods using yeast‐fermented leaven prepared from different types of flour should be tested for other composite wheat breads. Practical Applications In general, a straight dough‐baking method sometimes with process modifications is applied for the preparation of composite wheat‐oat bread, but there is still lack of information describing the potential of using oat yeast‐fermented leaven. Besides the importance of health (latest studies show that longer fermentation process can be used to increase the antioxidant activity of bread), the preparation of oat yeast‐fermented leaven significantly increases dough yield and enhances the success – ease of dough formation. In this method, to initiate the fermentation of the leaven, a small amount of yeast (1%) is required. Using oat yeast‐fermented leaven produces satisfactory baking results and also economic benefits and it can be used for organic bread. In addition, there is no need to change the bakery equipment that enables the rapid introduction of this method into practice.